Sourdough Focaccia Muffins for Sharing: Crispy, Airy Bites

If you love sourdough focaccia, these sourdough focaccia bread muffins are a must-try. They combine a crisp golden crust with a soft, tender interior and can be topped with any flavors you like. Bite-sized and full of character, they’re perfect for sharing or serving at gatherings.

These muffins are made the same way as traditional sourdough focaccia but baked in a muffin tin so each piece develops a crisp exterior. They’re fun to prepare and even more fun to eat.

Why You’ll Love This Recipe!

All the focaccia flavor, in individual portions – If you enjoy sourdough focaccia, these muffins deliver the same chewy interior and golden crust in a handy, single-serve format.

Mix-and-match toppings – One of the best parts is creating a variety of toppings. Make twelve different flavors or repeat a few favorites—this recipe is very flexible.

Great for sharing – These muffins are ideal for potlucks and gatherings. Double the recipe for a larger batch and serve with a dish of dipping oil or cultured butter for extra appeal.

Ingredients

• Sourdough starter – Use an active, bubbly starter. You can use sourdough discard with a touch of commercial yeast (about 100g discard + 4g instant yeast) if preferred. If your discard is very mature, the yeast may not be necessary, but fermentation will take longer.
• Water – Lukewarm or room temperature, adjusted slightly to achieve the right dough consistency.
• Bread flour – High-protein bread flour gives the best structure; avoid using all-purpose for optimal results.
• Salt – Fine salt in the dough and flaky sea salt to finish the tops before baking.
• Extra virgin olive oil – For the muffin tin and the tops to create that crisp exterior.
• Rosemary leaves – Fresh or dried; substitute other herbs or Italian seasoning as desired.

How To Make Sourdough Focaccia Bread Muffins

This recipe follows the steps of a simple sourdough focaccia but adapted for a 12-hole muffin tin.

Combine your starter and water in a large bowl and mix briefly. Add the bread flour and salt, then mix until a sticky dough forms with no dry flour remaining.

Cover the bowl with cling film or a damp towel and let it rest for about 1 hour to autolyse. After resting, bring the dough together by stretching and folding around the bowl 10–15 times until it begins to strengthen and hold shape.

The dough will become smoother and more elastic as you work it.

Allow the dough to bulk ferment until it has risen about 30%—just enough to develop flavor and strength without becoming overly sticky. Focaccia is forgiving, so precision isn’t critical.

Before shaping, pour about a teaspoon of olive oil into each muffin tin hole. It doesn’t need to be exact—this oil helps create a crisp base.

Turn the dough onto a lightly oiled work surface. Use a dough scraper to divide it into 12 even pieces—cut the dough in half, then each half into six portions. Rub your hands with olive oil and press each portion into a muffin hole, spreading it across the bottom when possible.

Let the muffins rise again until pillowy and slightly bubbly. Depending on your starter’s activity, this may take a few hours.

When the dough is puffy, drizzle a little olive oil on each portion and dimple the tops with oiled fingertips. Add your chosen toppings and press them gently into the dough so they sit in the crevices.

For example, the photos show a variety: rosemary and sea salt, dill pickle and cheddar, potato and rosemary, bacon with red onion and parmesan, and salami with olives and parmesan. Use any combination you like.

Preheat your oven to 220°C (430°F) while the muffins finish proofing. Bake for 20–25 minutes, or until golden brown all over, including the bottoms. Transfer to a wire rack to cool slightly—these are best served warm with cultured butter or a dipping oil.

Topping Ideas for Sourdough Focaccia Bread Muffins

Let your imagination guide you. Olive oil pairs well with almost anything. Here are ideas to inspire combinations:

• Cherry tomatoes and fresh basil
• Caramelised onions and thyme
• Garlic and parmesan
• Olives and feta
• Sundried tomatoes and pesto
• Roasted red peppers and goat’s cheese
• Fresh figs and prosciutto
• Potato and rosemary
• Artichokes and olive tapenade
• Pickled jalapeños and cheddar
• Dill pickles and cheddar
• Feta and salami
• Melted butter with cinnamon sugar for a sweet version

Mixing different flavors is especially fun when you’re bringing these to a gathering—everyone can sample a variety.

Baker’s Timeline

Focaccia is forgiving with timing. Below is a sample timeline; adjust based on your starter’s activity and ambient temperature.

9pm – Feed your starter (1:3:3) so it’s active by morning.

7am – Mix the dough and let it rest about 1 hour.

8am – Perform one set of stretch-and-folds.

8:10am – Bulk ferment until the dough has risen roughly 30%.

12pm – Divide and shape into muffin tins for the second rise.

6pm – Add toppings and allow a final proof while the oven preheats.

6:30pm – Bake and serve.

How to Store + Freeze

These muffins are best enjoyed the day they’re baked, ideally within 12 hours when they’re freshest. To refresh slightly stale muffins, warm them gently in a low oven.

To freeze, cool completely, place in an airtight bag or container, and freeze for up to 2 months. Thaw at room temperature and warm briefly in the oven to revive crust crispness.